Indian Green Salad with Mango Chutney Dressing

If your calendar is anything like ours, we are pretty booked up between now and Christmas. Our weekdays are filled with school, ballet classes, swim lessons, and gymnastics classes – oh and work, of course. While our weekends are filled with lots of dinners, parties, festivities and fun. Yes the silly season has arrived – bringing with it lots of good times and, inevitably, an abundance of good food!

Last weekend was no different. We took a whirlwind trip to Sydney for a work dinner for the hubs. Then we headed out for a fantastic degustation dinner to celebrate our 10 year wedding anniversary on the Saturday, followed by an afternoon indulging in an Indian feast superbly put together by my mother-in-law.  Having eaten an abundance of rich foods the days before, I decided to bring an Indian-inspired salad to the dinner, with a view to balancing out the hearty curries and chapatis with a little green.

The salad itself, was rather simple – just crunchy cos lettuce, cucumbers and sliced radishes – surrounded by some pappadums that I had cooked in the microwave.  But the real star of the show was the mango chutney dressing – made with mango chutney (of course), mayonnaise,  lime, olive oil and ginger. Blended to perfection – and serving as not only a salad dressing – but a tasty little dip for the pappadums too.

Indian-inspired, and rather refreshing after a weekend of great food!

Print Recipe
Indian Green Salad with Mango Chutney Dressing
Course Salad
Cuisine Salad
Keyword salad
Prep Time 10 minutes
Servings
people as a side dish
Ingredients
Course Salad
Cuisine Salad
Keyword salad
Prep Time 10 minutes
Servings
people as a side dish
Ingredients
Instructions
  1. To make the dressing - blend the olive oil, lime juice, mango chutney, mayonnaise and ginger until well combined. Pour into a small bowl, and place in the middle of a large salad platter.
  2. Place the lettuce, cucumber and radish around the platter. Arrange the pappadums around the outside.
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Cocktail Hour: Pimm’s Jug

In what I suspect will be a regular feature this Summer, I couldn’t help but put a cocktail on the menu when we had friends around for a BBQ recently. And while I was tempted to serve another Santorini Sunrise, the warmer temperatures had me craving Pimm’s.  The bonus being that I could make a jug before our guests arrived, ready to be poured with little delay once they had settled in. I can’t remember when I first tried Pimm’s, although I have a feeling it was when we travelled to London. Given that Pimm’s is a rather iconic English drink, well it wouldn’t surprise me at all.

On this occasion I went with a mixture of both lemonade and dry ginger ale, making sure to also fill the jug with oranges, strawberries, limes, mint and, of course, cucumber.

And, as one jug soon turned into two, well it proved to be the perfect cocktail for a summery afternoon with friends.


Print Recipe
Pimm's Jug
Course Cocktail
Cuisine Drinks
Prep Time 5 minutes
Servings
glasses
Ingredients
Course Cocktail
Cuisine Drinks
Prep Time 5 minutes
Servings
glasses
Ingredients
Instructions
  1. Grab a large jug and half fill it with ice. Add half of the fruit and mint to the jug (and divide the remaining fruit and mint between 4 serving glasses).
  2. Add the Pimm's, lemonade and dry ginger ale to the jug, and stir gently to combine.
  3. When ready to serve, add ice to the glasses, and pour over the Pimm's mixture.
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